This study evaluated the microbiological and qualitative properties of a ready-to-serve beverage produced from blends of yoghurt and watermelon juice. Yoghurt, known for its probiotic benefits, and watermelon juice, valued for its hydrating and antioxidant properties, were combin...
Open access
Research Article10.9734/ejnfs/2025/v17i101874
Extracting oil from mango seeds presents a sustainable approach to utilising by-products from the mango processing industry. This study investigated the potential of extracting oil from mango seeds using mechanical extraction methods and then incorporated it into cookies. The oil...
Open access
Research Article10.9734/ejnfs/2025/v17i101875
The use of dietary fibre as a fat replacer has gained considerable attention due to its potential to reduce the calorie content of foods, improve their texture, and provide health benefits like promoting digestive health, reducing cholesterol, and controlling blood sugar levels....
Open access
Research Article10.9734/ejnfs/2025/v17i101868
A study was conducted at the University of Agricultural Sciences, Dharwad, to examine the influence of child-related factors on breakfast consumption and cognitive skills among higher primary school children. The sample included 120 children, with 60 each from rural and urban are...
Open access
Research Article10.9734/ejnfs/2025/v17i101869
Aims: Determine dietary acrylamide intake and categorize health risks associated with exposure Study Design: Analytical cross-sectional Place and Duration of Study: Kibera slum, Nairobi city county, 2021 Methodology: A total of 384 consumers aged 18 years and above of at least on...
Open access
Research Article10.9734/ejnfs/2025/v17i101862
Millet Spinach Muthiya is a traditional Indian snack prepared with pearl millet (40%), finger millet (20%), and spinach leaves, enriched with spices and condiments. Pearl millet contributes protein and fiber, while finger millet provides iron, calcium, zinc, and protein. Spinach...
Open access
Research Article10.9734/ejnfs/2025/v17i101863
Developing countries have become central actors in the global food system, serving as major agricultural exporters while simultaneously relying on food imports, which creates complex links between local production, trade dynamics, and evolving dietary patterns. This review articl...
Open access
Research Article10.9734/ejnfs/2025/v17i101864
Food and nutrition security in Bangladesh is a multifaceted issue encompassing four fundamental dimensions: availability, access, utilization, and stability. Each dimension is influenced by various determinants, including economic factors, social conditions, and governance struct...
Open access
Research Article10.9734/ejnfs/2025/v17i101865
Black Gram, being high in protein, has twice the protein content (20-25%) when compared to cereals. It has significant levels of proteins such as albumin and globulin, along with amino acids like tryptophan and lysine. Similarly, Green gram (Vigna radiata L. R. Wilczek) seeds are...
Open access
Research Article10.9734/ejnfs/2025/v17i101866
Dragon fruit is popular among consumers because of its attractive color. However, presence of mucilage is a disadvantage for its processed products specifically RTS beverage. Hence, in this study, a ready-to-serve (RTS) beverage was prepared by reducing the mucilage content throu...
Open access
Research Article10.9734/ejnfs/2025/v17i101867